MasterClass - Medallions de Porc aux Pruneaux
Medallions de Porc aux Pruneaux
Recipe by Ray McVinnie
WINE MATCH: THE NED PINOT NOIR
24 pitted prunes
500ml medium dry white wine (preferably Vouvray)
2 tbsp Mainland butter
800g pork fillet, trimmed of all fat and sinew, sliced into 2cm slices, each slice slightly flattened into plump medallions with a meat tenderiser
Seasoned flour for dusting
2 tbsp red currant jelly
250ml Anchor cream
Salt and freshly ground black pepper
Lemon juice to taste
1. Place the prunes in a glass or china bowl and add the wine.
Mix well and reserve at room temperature for a minimum of 2 hours
(or overnight if possible).
2. Place a large frying pan over medium-high heat and melt the Mainland butter. Dust the pork medallions lightly with seasoned flour and pan fry on each side until browned and just cooked through. Remove the medallions from the pan and keep warm. Pour the fat from the pan.
3. Return the pan to high heat and add the prunes and wine. Let the wine simmer for approximately 2 minutes. Add the red currant jelly to the pan and stir to dissolve. Add the Anchor cream, bring to the boil and boil to reduce until thickened. Taste and season with salt, plenty of pepper and lemon juice.
4. To serve, place the pork medallions on a serving dish and pour the prunes and sauce over the medallions.
- Traditionally, this dish is made with Vouvray, a medium dry French white wine that comes from the Loire Valley near the city of Tours, which is also famous for its prunes. If you don't want to lash out on a bottle of Vouvray, any good New Zealand medium dry white wine will be fine.
- If you don't have red currant jelly, a tart jam like plum jam will work well in this dish.
- Don't flatten the medallions too much and don't overcook the pork or it will be dry. The medallions are cooked when rosy juices appear on the surface of the meat.
- When reducing the sauce, do not boil too much or the moisture will boil away and the sauce will split and become greasy.
- This dish is rich so only needs simple accompaniments like mashed potatoes and a simple green vegetable.